Bacon Wrapped Hot Dogs aka Danger Dogs

This recipe is inspired by LA’s famous street food – “danger dogs”. Bacon wrapped hot dogs are cooked on an aluminum tray over a small burner on carts, topped with sautéed onions and peppers, and finished off with a drizzle of ketchup, mustard and mayo.

Course hot dog, Main Course

Cuisine American, Mexican

Keyword buns, danger dogs, hot dog, tailgating

Prep Time 5

Cook Time 30

Servings

Calories 711kcal

Ingredients

1 pound thick-cut applewood bacon
1 pound uncured beef hot dogs
1 tablespoon vegetable oil
1 medium red bell pepper, seeded, cored and sliced
1 medium green bell pepper, seeded, cored and sliced
1 medium yellow onion, thinly sliced
1 large jalapeño, thinly sliced
6 top-split hot dog buns
Mayonnaise, as needed
Yellow mustard, as needed
Ketchup, as needed

US Customary - Metric

Instructions

Heat oven to 400ºF (200ºC). Arrange bacon on a parchment paper lined baking sheet and cook until the bacon has rendered slightly but is still pliable, about 10 minutes. Remove from the oven and let cool then wrap around the hot dogs and secure in place with toothpicks. Add to a baking sheet.
Heat a large cast iron skillet over medium heat, add the vegetable oil and heat through. Add the bell peppers, onions and jalapeños, stirring occasionally until the onions are slightly charred and translucent, about 8 minutes. Remove to a bowl and set aside.
Heat oven to broil on high. Broil the bacon-wrapped hot dogs until the bacon is crispy and the hot dogs are heated, turning occasionally, about 8 minutes total.
Place hot dogs in buns and top with a spoonful of the onion and pepper mixture. Drizzle mayo, mustard and ketchup over the top and serve immediately.

Nutrition